Fritter recipes

Marrow, pine nut and feta fritters

15 minutes

Watermelon recipes

African watermelon salad

25 minutes

Luke’s fish tacos

15 minutes

Smoked chicken and avo with mango-and-coriander dressing

10 minutes

South African

Ingrid Jones’ Bobotie

25 minutes

Quick and easy salmon

5 minutes

Fiery paprika and garlic quick-fried prawns

5 minutes

Tom yum goong

12–15 minutes

Asian minced pork salad

15 minutes

Chicken recipes

Coriander yoghurt-marinated chicken

40 minutes

Corn recipes

Grilled spiced flat roast chicken with marinated corn

30 minutes

Duck recipes

Seared duck and mango salad

30 minutes

Seared duck and mango salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

1 T olive oil
4 duck breasts

Garnish with:

Cucumber, shaved
Red onion
Mango salad
Fresh coriander leaves
Lime juice

Method

Preheat the oven to 180°C.

Heat the olive oil in a pan over a high heat and sear four duck breasts, skin side down, for 4 to 5 minutes until golden and crisp.

Place on a baking tray and roast for a further 10 to 15 minutes, or until cooked to your liking.

Serve with shaved cucumber, red onion and mango salad with fresh coriander leaves and lime juice.

Spinach lasagne

Chicken in tomato sauce

Spicy cabbage hash browns & crispy fried eggs

Marrow, pine nut and feta fritters

African watermelon salad

Luke’s fish tacos

Smoked chicken and avo with mango-and-coriander dressing

Ingrid Jones’ Bobotie

Quick and easy salmon

Fiery paprika and garlic quick-fried prawns

Tom yum goong

Asian minced pork salad

Coriander yoghurt-marinated chicken

Grilled spiced flat roast chicken with marinated corn

Seared duck and mango salad

Seared duck and mango salad

Ingredients

Method